Happy New Year,

Hope that a very Merry Christmas and a Happy New Year was had by one and all.
2004 is upon us and no doubt will turn out to be another fantastic year for GGG. With the arrival of the New Year comes one of our most important club meetings, THIS Saturday January 10th, at 
The Englander in San Leandro. See map in this newsletter. This is the meeting at which we plan our event calendar for the year. It is the sincere hope of your Board of Directors that we have a huge turnout and start the year off by having a really good meeting. If you have not yet had a chance to pay your dues, please do so at the meeting. As in previous years, we will start the meeting off with lunch and a chance to visit. I anticipate that we will need 90 to 120 minutes for club business so please be prepared to invest that amount of time in YOUR club..........

Stay dry, stay warm and drive carefully in the Fast Lane.......C Ya real soon.........

John

2004 DUES

2004 Golden Gate Goats Dues
You can pay us now - or 
pay us $5.00 more if you procrastinate!

PLEASE USE THE RETURN ENVELOPE 
INCLUDED IN THIS NEWSLETTER!

Your dues are payable now. You can use the envelope inside to return your dues to our club treasurer. Please help to make this process as easy as possible for our treasurer. Dues are again $30.00. Those members who joined in 2003 have their dues amount prorated. The amount due is listed on the return address of the envelope flap. The dues amount for dues received after the February 2004 club meeting will be $35.00 so please save the $5.00 and renew early.
We are also asking all GTO Association of America members to let us know your membership number. Our club is chartered with the GTOAA and would never have been formed without the national organization to provide list of members. GTOAA requires older chartered clubs to have 25% of their membership to be GTOAA members. Although we don’t receive direct benefits, supporting the National Organization of our favorite car should be of interest to all club members. National strength lets parts makers know that there is a market for their products and so they advertise and continue to make needed parts for our Original Muscle Machines. Please consider joining the GTOAA if you are not already a member. Please read the GTOAA Chapter Requirements article reprinted in the newsletter.

GTOAA MEMBERSHIP REQUIREMENT

Rabow's Own Version of 
Hawaiian Bread Pudding

Any egg, white, French, or Italian bread, Hawaiian or Portuguese sweet bread, and any flavor muffin, cake or tea bread is good in bread pudding. So are cinnamon and cocoa. You can use cocoanut cake, guava cake, or any other tropical flavor. If you prefer less sweet, use more egg, white or French bread and less cake. 
If you use stale bread or cakes, best to soak-up the custard, you may have to adjust the eggnog and juice amounts given below.

6 large egg
5 large egg yolks 
1 box pineapple cake mix 
cinnamon pull-apart cake or any type of cinnamon rolls
2 1/2 cups eggnog (soy or dairy) OR any flavor of soy drink or milk
2 cans Dole tropical fruit mixture (about 12-14 ounces); save the juice 
3 very ripe bananas
1 bottle of cocoanut syrup (You can usually find this at Long's Drug Store or specialty markets. We got it at the WalMart in Kauai. Yes, we did go to WalMart - but only once.)

Directions:

Make the pineapple cake and let it cool.
Preheat the oven to 350 degrees.
Grease two 9-inch square or round baking pans, or 2 or 3 loaf pans.
Tear up the cake and cinnamon rolls into bite-sized pieces and put into the greased pans.
Beat the eggs, eggnog or milk, tropical fruit and juice and bananas in a large mixing bowl. Let the bananas stay a little chunky to add moisture and flavor.
Pour the custard mixture over the cake and press down to soak well.
Bake 1 about an hour. The bread pudding is done when the center feels firm to the touch or use the toothpick test. (If the bread pudding is done, batter doesn't stick to the toothpick.)
Let it cool.
Pour a little cocoanut syrup over each slice. (Cocoanut syrup is very sweet. However, as far as I'm concerned, you can't pour enough on.) 
Serves about 18 with really big slices. (If you don't have a decent-sized slice, why bother?)
EAT and ENJOY. (If you have any left, call me and I'll be right over.)